Cocktails Virgin Atlantic JFK Clubhouse

We drink a lot in airport bars.

And while much of it might be forgotten, Virgin Atlantic is the latest airline to start offering drinks you’ll really want to savor. The British airline presents a menu in its JFK lounge, dubbed the Clubhouse, which includes three drinks created by Manhattan’s Employees Only, which was named the world’s best bar at Tales of the Cocktail and was featured in the documentary Hi bartender.

Free cocktails include a Manhattan (Rittenhouse Rye, Italian vermouth, Grand Marnier, Angostura bitters), the Western coast (Charbay Meyer Lemon Vodka, freshly squeezed lemon juice, fresh mint), and the spiciness Besos Calientes (Tequila Cabeza, homemade grapefruit syrup, fresh lime juice, habañero bitters) from the sea bass.

The three new cocktails at Virgin Atlantic’s JFK Clubhouse.

There are wine pairings, also created by the Prohibition-era cocktail bar, such as Bone Marrow Poppers with Pastry Shell and Bordelaise, Reuben Croquettes with Katz’s Pastrami, Choucroute and Swiss, and Truffed Grilled Cheese with French fries from parmesan and truffle mayo.

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Grilled cheese with truffles.

Lounge access is limited to passengers traveling in upper class with Virgin Atlantic and Flying Club Gold members. As part of a joint venture with Delta Air Lines, Delta One passengers and Diamond, Platinum and Gold Medallion members with same-day non-stop transatlantic flights to and from the UK can also visit.

Delta is also getting into the premium food and drink game, replacing the in-flight menu in its Delta One cabin on select transatlantic routes to Europe with meals from the Union Square Café in New York City starting March 1. (the current menu is by Marta, a member of the Union Square Hospitality Group).

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Union Square Cafe Chef Carmen Quagliata’s food will be featured on select Delta flights.

As the restaurant moves to a new home this spring, diners can feast on Chef Carmen Quagliata’s dishes like beef stracotto, classic roast chicken breast, gulf shrimp and polenta, and pasta à la Paccheri basil cream cooked at 37,000 feet.

Excuse us while we go to book a flight.

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Todd A. Mitchell

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